This tender balsamic lamb with roasted herb potatoes is ideal for busy weeknights with minimal prep and just a short time on the barbecue.
Cook Time55 mins
Marinate2 hrs
Total Time2 hrs 55 mins
Servings: 4


  • 3 150g each lamb backstraps (eye of loin) or 6 lamb fillets
  • 60 ml(1/4 cup) balsamic vinegar
  • 2 1/2 tbsp olive oil
  • 1 tbsp chopped fresh rosemary leaves
  • 1 garlic clove crushed
  • 800 g chat small coliban potatoes, halved
  • 1 x 35g pkt Italian herb potatoes McCormick brand
  • 250 g cherry tomatoes
  • 1/2 cup loosely packed fresh basil leaves shredded
  • 50 g baby rocket leaves to serve


  • Combine lamb, vinegar, 1 tablespoon oil, rosemary and garlic in a glass dish. Cover and set aside in fridge for 2 hours to marinate.
  • Preheat oven to 190°Toss potatoes with 1 tablespoon oil in a bowl. Add Italian herb mix. Spread potatoes in a single layer over a large roasting pan and cook for 20 min or until tender. Toss tomatoes in the remaining oil and add to pan. Roast for a further 10 min.
  • Meanwhile preheat barbecue grill on high. Drain lamb and sook for 4 min. each side for medium. Rest 5 min., then slice. Add basil and rocket to potatoes and serve with lamb.


Recipe Sourced From Taste
More Lam Loin & Fillets Recipes Here
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